Tex-Mex Peperonata

Ingredients

• 1 cup chicken stock see 
• 1 Handful cilantro leaves fresh chopped for garnish
• 2 cloves garlic finely chopped
• 1  bell pepper green seeded thinly sliced
• 2  jalapeños seeded thinly sliced
• 4 servings kosher salt and pepper black freshly ground
• 2 tablespoons olive oil extra-virgin
• 1  bell pepper red seeded thinly sliced
• 1  onion red thinly sliced
• 2 tablespoons tomato paste 

Equipment

• bowl
• frying pan

Directions

1. Heat the extra-virgin olive oil in a skillet over medium-high heat.
2. Add the onions, the hot and sweet peppers, garlic, and salt and pepper, to taste.
3. Saute the onion mixture until crisp-tender, 5 to 6 minutes. Stir in the tomato paste, cook 2 minutes.
4. Add the beer or stock and stir for 1 to 2 minutes more.
5. Transfer to a serving bowl or platter, garnish with cilantro and serve.